Have Banana Bread Pancakes for Breakfast

Banana Bread Pancakes are essentially a quick bread that is easy to throw together for a weekend breakfast.

Banana Bread Pancakes are essentially a quick bread that is easy to throw together for a weekend breakfast.

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Pancakes! My favorite thing to make on the weekends. I’ve been frantically been getting everything ready for this upcoming busy season. It’s been a big ol’ mess but also a lot of fun. Autumn is finally here and I feel like we should celebrate with someone that’s not only easy to throw together but very very cozy…banana bread pancakes!

Banana Bread Pancakes are essentially a quick bread that is easy to throw together for a weekend breakfast.

Normal banana bread is essentially a quick bread and so are pancakes. It’s basically the same exact batter.

Banana Bread Pancakes are essentially a quick bread that is easy to throw together for a weekend breakfast.

Right now it’s absurdly hot in Los Angeles. It doesn’t feel like fall AT ALL. But in a few weeks, I’m headed to Virginia where I’m hoping to experience some autumn leaves and some nice brisk-like weather.

Have a nice weekend!

Banana Bread Pancakes are essentially a quick bread that is easy to throw together for a weekend breakfast.

Banana Bread Pancakes

Banana Bread Pancakes recipe

Banana Bread Pancakes are essentially a quick bread that is easy to throw together for a weekend breakfast. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon sugar 
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk, shaken
  • 1 banana, mashed
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup walnuts, chopped (optional!)
  • 1/4 cup chocolate chips (optional!)

Directions

  1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. 
  2. In a small bowl or measuring cup, measure out the buttermilk. Stir in the banana, unsalted butter, and vanilla extract. 
  3. Pour the wet ingredients into the dry and mix just until you no longer see any specks of flour. Not over-mixing it will make sure you don’t over-develop the gluten which can lead to stiff pancakes. If you’d like to add mix-ins, add them now! 
  4. Heat a non-stick griddle over medium heat. When warm, add the butter or oil. Using a 1/4-cup measure, drop pancake batter onto the skillet, shaping it into a circle with the spatula, if needed. Cook for 1 to 2 minutes on the first side, adjusting the heat if necessary. Flip and cook on the opposite side for about a minute. Repeat with the remaining batter. 
  5. Serve the pancakes with slices of butter, maple syrup or a dusting of powdered sugar!

Yield: 2-3 servings


Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.